It has been a few weeks since I posted a cupcake, which is so unlike me! I decided to be inspired by what was in the house this week, rather than thinking something up, having to drag my butt to the store and spend monies, when I have so many ingredients here! So... what did we have you ask... nuts, bananas and more nuts.

Can't be bad, right? This recipe is full of nutty-goodness. Using ripe bananas, and lots 'o nits, I would even say that maybe this could be a breakfast cupcake? (What the hell, we are adults, we can have whatever we want for breakfast, can I get an AMEN!)

Click here or on the image above for the free downloadable recipe card.

Recipe with images below...

GET BAKING!

Yields 18-20 cupcakes in standard liners

FOR THE BATTER /

1 ½ cup flour

¾ cup sugar

1 tsp. baking powder

1 ½ tsp. baking soda

¼ tsp. salt

½ cup butter (melted)

4 large ripe bananas (sliced)

2 large eggs

½ tsp. almond extract

2 cups mixed nuts (I had in the house walnuts, hazelnuts, pignoli and slivered almonds)

2 / Spray a baking sheet with baking spray and spread the nuts (chop them first if they are whole) on the sheet. Bake for 7 minutes and then with a spatula flip the nuts over and bake for an additional 5 minutes. Remove from oven and set aside to cool.

3 / In a large bowl whisk together all of the dry ingredients.

4 / Clear a “well” in the middle of the dry ingredients. In the center of the bowl drop in the bananas, eggs and almond extract.

8 / Bake for 15-18 minutes or until toothpick inserted in the center of the cupcake comes out clean.

* I would usually tell you to let them cool completely before frosting, but I have to say, I kept ‘em warm and frosted them and the buttery goodness melted on the nutty goodness and oh my goodness they were good, so its up to you, warm or cool (or both?).

FOR THE FROSTING /

1 cup butter, softened

1 cup powdered sugar

1 tbsp. honey

½ tbsp. cinnamon

1 / With an electric mixer, cream the butter until light and fluffy. (I know, I know, based on the image above, I didn't follow my instructions but you know what?!... YOU SHOULD! - Not only did I make a complete mess of my kitchen, my consistency was off and you should learn from my mistakes and to it the right way - I was being freakin' lazy.)

2 / Beat in the powdered sugar until well combined.

3 / Add the honey and cinnamon and beat until just combined.

4 / Pipe onto cupcakes with your favorite tip!

Want to get fancy? Drizzle some honey over the top and sprinkle on some cinnamon!

This cupcake is so full of texture, but the banana and buttercream balance out the nuts beautifully! Serve them warm or cool, they are fantastic either way! Don't have mixed nuts in the house, most nuts will work. Maybe almonds? Walnuts? Hazelnuts? THEY ALL SOUND AMAZINGGGG!

I think this would make a great loaf as well, maybe with a brown butter glaze? What do you think? Breakfast or dessert?

CHOCOLATE & BANANA & WHIPPED CREAM OH MY!

There are few combinations that I can think of that are as fantastical as CHOCOLATE & BANANA. Yummo. Inspired by Pantone 106, this cupcake is fudge-y and brownie like but topped with a light and airy whipped cream and sweet banana frosting, it is a perfect combination of textures and flavors to satisfy your sweet tooth.

RECIPE BELOW, GET BAKING!

Yields 24 cupcakes in standard liners

FOR THE BATTER /

2 cups all-purpose flour

1 tsp. salt

1 tsp. baking powder

2 tsp. baking soda

¾ cup unsweetened cocoa powder

2 cups sugar

2 ripened bananas, mashed

1 cup vegetable oil

1 cup hot coffee

1 cup milk

2 large eggs

1 tsp. vanilla

FOR THE BATTER / 1 / Preheat the oven to 325˚F. In a large bowl, sift together the flour, salt, baking powder, baking soda, cocoa and sugar.

3 / Add the wet ingredients to the dry ingredients and beat on medium-high until well combined, scraping down the sides of the bowl as needed. The batter will be thin.

4 / Spoon the mixture into liners filling ⅔ the way. Bake for 18-22 minutes or until toothpick inserted into the center of the cupcake comes out clean. Allow cupcakes to cool completely before assembling*.

* These cupcakes are a bit dense and brownie like, but delicious!

FOR THE FROSTING /

2 large ripe banana, mashed

16 ounces (1 pound box) confectioners sugar

¼ cup (½ stick) unsalted butter, softened

4 ounces ( ½ standard package) cream cheese, room temperature

1 tsp. vanilla extract

FOR THE FROSTING /

1 / Beat together the butter and cream cheese until well combined, light and fluffy.

2 / Add the mashed banana and vanilla extract.

3 / Slowly add the sugar until smooth.

FOR THE WHIPPED CREAM /you can use store bought whipped cream or cool-whip, I just prefer homemade.

2 cups heavy cream, cold

Confectioners sugar, to taste

1 / Pour cold heavy cream into a bowl and mix on medium-high until peaks form. Depending on how firm you like it, could take 3-6 minutes.

2 / While whipping, slowly add confectioners sugar, ¼ cup at a time until you are satisfied with the taste.

FOR THE CARAMELIZED BANANAS /

2 bananas

1 tbsp. sugar

2 tbsp. water

1 / Slice each banana into 12 pieces (24 pieces total, one for each cupcake!).

4 / Let cook for about approximately 3 minutes, then flip and cook for 3 more minutes.

ASSEMBLY TIME!

1 / Allow cupcakes to cool completely. The cupcakes are dense and brownie like. Use cupcake corer or paring knife to remove the center of the cupcake.

2 / Fill a piping bag with whipped cream and fill the centers of the cupcake. Add an additional dollop of whipped cream to the top of the cupcake.

3 / Fill a piping bag with banana frosting and pipe on top of the whipped cream.

4 / Top with a caramelized banana slice.

I mean, how could that be bad?! I made these prior to hurricane Sandy whipping through and we may have eaten a few of them in the days we were stuck home. Download the free recipe card HERE& print it out & keep it forever!